eggless chocolate mousse

This creamy, light, soft chocolate mousse is made in just 20 minutes and with only 6 ingredients. An easy forgiving eggless chocolate mousse for all chocolate lovers.

Eggless Chocolate Mousse

chocolate

light cream (with 25 to 30% fat

salt

instant coffee (- optional)

Butter (- softened)

sugar

vanilla extract

berries (like strawberry

mint

chocolate shavings (or grated chocolate)

whipped cream (- optional)

Finely chop chocolate or process in a food processor.

If chopping, then use a sturdy chef’s knife to finely chop to small chocolate chunks or a semi-coarse ground texture.

Keep in mind that if the chocolate pieces are uneven the melting will be uneven and can lead to the mixture being seized.

You want all the chocolate pieces to melt almost at the same time. Moreover finely chopped chocolate will melt faster than large chunks.

Chop Chocolate

Take chopped chocolate, butter, salt, coffee and cream in a bowl. Make sure that all the ingredients are at room temperature.

Heat ½ cup water in a small saucepan or pot.

Let the water come to a light boil.

Remove pan from the stovetop and place on the counter. Place the bowl on top of the pan.

With a spatula begin mixing the ingredients. The chocolate will melt with the steam touching the bowl. Continue to mix until all the chocolate is melted and the mixture is even. Take care that the hot water does not touch the bowl or is very close to the bowl.

Let the ganache cool completely at room temperature.

Making Ganache

Take the cream, sugar and vanilla in a bowl.

With an electric blender, whip until you see soft peaks. Whip on medium high to high speed. You can also use a stand mixer with the whisk attachment to whip the cream.

Whipping Cream

Add ⅓ portion of the prepare and cooled chocolate ganache.

Whip at a low or medium-low speed until the chocolate is mixed evenly - up to 30 seconds to 1 minute.

Add the remaining ganache and whip again on a low to medium low speed for about a minute or until the mixture is smooth and even. You can also use cut and fold technique but it takes more time and more elbow work.

Spoon mousse in shot glasses or small bowls. Cover with lid or seal with a foil. Refrigerate for 4 hours or overnight.

Garnish with your favorite edible toppings like fresh or frozen berries, chocolate shavings, dollop of whipped cream or a few mint sprigs. Serve the chocolate mousse cold as a dessert.

Making Chocolate Mousse

https://content.jwplatform.com/videos/8Zwy5Bad.mp4

This delicious chocolate mousse recipe contains no eggs and is such a quick recipe for Summer. A chocolate lover&#039;s dream comes together in these small pots of happiness, filled with chocolate and whipped cream on top. 

How To Make Eggless Chocolate Mousse

dark chocolate (I used Lindt 70% cocoa)

heavy whipping cream

chocolate powder

tbsp. powder/icing sugar

corn starch

whipping cream

Chop the chocolate roughly if you are using a bar of chocolate.

Add the chocolate and 1/2 cup of cream to a small pot.

On a low heat, melt everything together while stirring, this should take 5-7 minutes. Once everything is melted, remove form the stove and keep stirring. If the chocolate seizes a bit, that's okay.

Now in a stand mixer or hand held electric whisk, whisk the rest of the cream until it reaches soft peaks.

Then add in the powdered sugar and cornstarch (sieved) and whisk on medium until you reach stiff peaks.

Add in the chocolate (it should be slightly cooled) in two stages.

Fold it in using a spatula each time, if there are white streaks, that's fine.

Place in your glasses and refrigerate for up to two hours to allow it to set.

When you are ready to serve, top with whipped cream and grated chocolate.

https://www.inthemidnightkitchen.com/wp-content/uploads/2022/06/video-output-A6D21CB6-6591-4775-9010-91A82E2F1903.mov

video-output-A6D21CB6-6591-4775-9010-91A82E2F1903

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